A) is neutralized by water B) is surrounded by water molecules C) reacts and forms a covalent bond to water D) aggregates with other molecules or ions to form a micelle in water Answer: B Page Ref: Section 3 11 9) Which would you expect to be most soluble in water? A) I B) II C) III D) IV Answer: A Page Ref: Section 3 10) Solutes diffuse more slowly in cytoplasm than in water because of A) the higher viscosity of water. B) the higher heat of vaporization of water. C) the presence of many crowded molecules in the cytoplasm. D) the absence of charged molecules inside cells.
We let them soak for 20 minutes than we removed them from the test tubes. Next we measured their new weights and recorded them. They were; 10% NaCl decreased by 4%, 15% NaCl decreased by 8%, and 20% NaCl decreased by 12.5%.The results showed us the conclusion that the potatoes were hypertonic to the deionized water and were hypotonic to the sodium chloride solutions. Introduction: The objective of this experiment is to detect diffusion and osmosis in potato cells in 3 solutions. Diffusion is the spontaneous spread of molecules from an area of high concentration to an area of low concentration.
Make the new dilution series. Remember to start with salt concentration where the egg first floated. (If you don't have enough solution from the original serial dilution, make some more by starting from the stock solution.) 8. As before, test the egg in each cup, starting with the lowest salt concentration.
Caloric Content of Food Exercise 1: Determination of Caloric Content of Three Foods Abstract: First I gathered all the equipment needed. Then I zeroed out my balance and measured the mass of the empty beaker. I then put 50mL of water in the beaker and measured the mass again. I put a piece of foil at the bottom of my burner stand and then placed the beaker with water on the beaker stand. I then took the initial temperature of the water.
The substance added to the ice box could have either helped it stay cool or melted it quicker. The salt in each ice box seemed to eat away the ice and made it last longer. The
Time is one of factor that influence the dough rising. When the dough baking in the oven with sufficient time, it may allows the yeast to take longer time to work. Then, the more gas is created that cause the dough rising. The last factor is water. Water serves as a solvent which means it dissolves other ingredients such as salt, sugar and yeast to produce a solution.
Also a larger concentration gradient produces a faster diffusion, and smaller molecules diffuse more rapidly than larger molecules. If you imagine a crystal of dye in a beaker of water, the crystal would be the solute because it is the dissolvable substance, and the water is the solvent because it’s what the solute dissolves into and there tends to be more of it, both of these form together to create a solution. If you look at the colour of the water just next to the crystal it would be
The Effect of Temperature and Amylase Concentration on the Reaction of Starch Gage 11/2/12 Introduction Amylase is an enzyme present in saliva that begins the digestion of food by breaking long chained starch molecules into smaller disaccharides of Maltose. We wish to investigate both the effect that the enzyme concentration and the temperature surrounding the reaction has on the speed at which it the Amylase breaks down starch. We predicted that (1) the reaction would generally speed up as the temperature surrounding the reaction increased, and (2) the reaction would generally speed up as the concentration of the Amylase increased. We reasoned for the former that increased kinetic energy in the reaction would help the Amylase process the starch faster, and for the latter we reasoned that more sites available for the reaction to occur would speed up the reaction. Materials and Methods See attached sheet Results (1)In an attempt to find the relationship between the temperature of the reaction and the speed of the reaction, we measured the rate of the disappearance of color from the amylase/starch solution to indicate how fast the starch was used up.
Heat flows from the warmer to the cooler object until they are both at the same temperature. Conduction is the movement of heat through a substance by the collision of molecules. At the place where the two object touch, the faster-moving molecules of the warmer object collide with the slower moving molecules of the cooler object. As they collide, the faster molecules give up some of their energy to the slower molecules. The slower molecules gain more thermal energy and collide with other molecules in the cooler object.
If a liquid is viscous it is thick and will flow slowly like honey whereas a liquid that is nonviscous will flow like water. Think of the difference between a bowl of chili and a bowl of water in the microwave. When heated the chili will trap the gas causing the chili to explode all over the inside of the microwave and a bowl of water just boils and the steam escapes freely. The two factors that affect or control the viscosity are temperature and silicon and oxygen content. At lower temperatures magma is viscous and as the temperature rises the material becomes less viscous and flows more easily.